Banquet Manager job description:Special request!! Reports to: Director of Catering Purpose: To achieve hotel and catering revenue, profit and customer satisfaction goals by overseeing banquet operations Constituents: Guests Employees Associate team Management Team The local community Vendors Indicators of Success: Achievement of customer satisfaction and loyalty goals Achievement of revenue and profit goals for catering operation Achievement of employee satisfaction and retention goals Achievement of the hotel’s financial goals Areas of Responsibility: To develop and implement business strategies for food and beverage operations that are aligned with company’s overall mission, vision values and strategies Participate in the development of the hotel’s business strategies Develop and implement strategies for banquet operations that support achievement of the hotel’s goals Monitor status regularly and adjusts strategies as appropriate Develop the annual budget in conjunction with the controller and general manager Create an environment for employees that is aligned with the company culture through constant communication and reinforcement Deliver the company experience for guests and employees Communicate and reinforce the service vision for the hotel to supervisors and employees Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective Recruit and select the employees needed to provide the company experience Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience Provide employees with the tools and environment they need to deliver the company experience Develop and implement strategies and practices that support employee engagement Create the company experience for guests at banquet functions Coordinate the set-up of each function by verifying desired services and menu in advance with catering and sales Synchronize the timing of the function by verifying details with executive chef Confirm details of function with client contact; asks for last-minute changes Direct the set-up of the function; ensures that all equipment works Schedule employees in accordance with the staffing requirements of each function; communicates details of function to employees Manage the food and beverage service provided during banquets and meetings Inspect banquet rooms on an ongoing basis and takes appropriate steps to ensure facilities meet or exceed company standards at all times Manage the operation of the banquet services department Maintain inventory of banquet equipment and supplies Prepare budget; monitors actual versus budgeted expenses and takes corrective action as appropriate Maintain supply of audio visual equipment (or source for renting equipment) Success Factors: Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and company. Build strong relationships: Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit. Take responsibility: Demonstrate personal ownership of tasks and follow through to get the required results. Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards. Foster teamwork: Work well in a team environment and motivate teams to sustain the needs of both the customer and the company. Improve continuously: Constantly assess and adapt current practices to perform a task better, faster or more efficiently. Share information: Provide information so that coworkers, customers and suppliers understand and can take action. Think critically: Take a well-ordered, logical approach to: identifying business, market, or cross-functional issues; analyzing problems; organizing work; and planning action. Key Skills and Requirements: Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels. Knowledge of budgeting process: Demonstrate knowledge of and skill in creating and maintaining budget within the department’s allowed expenditures. Planning: Skilled in determining whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties. Two or more years experience managing service staff in an upscale hotel atmosphere.
Posted on: Tue, 20 Aug 2013 02:44:02 +0000
Trending Topics
Recently Viewed Topics
© 2015